Tag: Eggs

Fricot Feature | The Carbonara Conundrum

Amatrice Guanciale preserved pork cheek and neck from central Italy

Italians find amusement in stories about the origins of their traditional dishes. Popular traditional recipes resided for centuries in the consciousness of those who cooked in the home and in the trattoria, and rarely did the stories – never mind the ingredients and methods – ever get written down. They were passed down by rote.

The carbonara story is different. It has a plausible history. 

Before the introduction of beans and tomatoes, and after the advent of dried pasta, during a time when the apennine shepherds and woodsmen carried their mid-day meal in their back-packs, a tradition defined two rural dishes – pasta alla gricia, shepherd pasta, and pasta all’Amatriciana, the pasta of Amatrice, a town in the central apennine provence of Rieti, bordered by Abruzzo and Lazio.

Nowadays Amatrice guanciale (cured seasoned pork cheek and neck) is a product lauded for its authenticity and flavour. When those shepherds and woodsmen embarked on their trips it was an essential ingredient in a meal they made with cheese, eggs and dried pasta. Eventually tomatoes were added. It became known as pasta all’Amatriciana.

Because guanciale was preserved with black pepper, when it was added to pasta all’Amatriciana or to pasta alla gricia, it produced dark specks that resembled charcoal. Carbonada was the Abruzzese word for pancetta. It became the name given to their guanciale dish and, because they were also very fond of the pasta dishes of Amatrice, to their version of la gricia. The charcoal farmers of the region were also known as the Carbonari

That pasta dishes should be made with preserved pork, cheese and eggs – ingredients associated with the type of pastoralism practiced in the hills and mountains of Abruzzo, Lazio and Rieti – that such dishes should have a generic name among the people, and that migrant workers from the Apennines should bring them to Rome is plausible. 

Not so plausible is the argument that this combination was known among the chefs of the city. 

Pasta alla carbonara did not become generally known until the 1950s, when variations of the recipe began to appear in cookbooks.

PRODUCE / PRODUCT: Pancetta / Guanciale, Pecorino Cheese

RECIPE: PASTA ALLA GRICIA string pasta, cheese and guanciale

Pasta Carbonara

Via di Ripetta radiates from the Piazza di Popolo, the poplar tree lined square at Rome’s northern gate, continues away from the chapel of the miracle toward the tomb of Augustus and the museum of his solar clock, the ara pacis, parallel with the meandering Tiber. Here street and river depart, the Tiber twists like a snake toward the Vatican City, the Ripetta runs straight as a die into an odd-shaped four-sided junction and becomes Vicolo della Scrofa, the alley of Scrofa.

American soldiers arriving in the city from Anzio in the south-west and Cassino in the south, attracted by the ruins of the Colosseum and the Forum, the contrast of modern and contemporary Rome with Michelangelo’s hilltop square, the marble temple monument to the fallen of the First World War, the statue of Vittorio Emanuele II – Italy’s last king, and the expansive Piazza Venezia would have drifted into a warren of streets around the high-sided domed Pantheon. And found themselves in a nearby street known for its taverns and trattoria – the alley of Scrofa.

Here, in June 1944, a cook in a trattoria produced a pasta dish dressed with bacon, cheese and eggs to feed the liberators, believing they would devour anything with eggs and bacon. The dish spread through the city and became known as spaghetti alla carbonara.

A nice story, yes? True? Let’s look at the evidence. 

American quartermasters would have had access to smoked bacon and eggs (fresh and powdered). American soldiers’ Italian girlfriends graciously repaid gifts of bacon and eggs with a pasta dish that was a wonderful repast compared to war rations. Did a trattoria chef benefit from this arrangement? And produce an iconic dish? 

This brings us to the ‘American origin of spaghetti alla carbonara

Before the Anzio landing in January 1944, the Americans found themselves in Naples, with ample time to frequent the port city’s alleys and lanes. Along with folded pizza, spaghetti was a Neapolitan street food served with a meagre garnish of grated black pepper and grated pecorino cheese. According to legend an American G.I. tasted the spaghetti and decided it needed more flavour. This ingenious soldier added some powdered egg, a little smoked bacon and canned evaporated (condensed) milk.

Italians like to believe spaghetti alla carbonara comes from both traditions.

The Americans arrived in the province of Lazio at Anzio on the coast, and at Cassino in the mountains, in January 1944. They fought a battle for the abbey at Monte Cassino and gradually moved through the valleys of Lazio to arrive in Rome in early summer. During almost six months in central Italy they adapted the traditional pasta dish known as carbonara in Abruzzo, and thrived on it.

They replaced guanciale with their smoked bacon, they added condensed milk but they preferred the local version made with fresh eggs. Remembering the name the dish was known by in the mountains, they adopted it. Within a year of the ending of the war, trattoria in Naples and Rome were offering pasta alla carbonara

In 1947 the English cookery writer Elizabeth David began to compile recipes for her A Book of Mediterranean Food. She mentioned three spaghetti dishes, vis:

Neapolitan with garlic and olive oil;

Neapolitan with garlic and tomatoes; and

Sicilian with anchovies, bacon, garlic, mushrooms, olives, onions and olive oil.

In 1954 David returned to Italy to research her Italian Food cookbook. She mentioned the various types of pasta and she gave a recipe for maccheroni alla carbonara. She said it could also be made with the long tube pasta called maccheroni or with the short tube pasta called rigatoni

Her version, for four people, included two eggs beaten, cured pork cut into strips fried in butter and grated parmigiano. She suggested mixing the pork into the eggs and adding the mixture to the hot cooked pasta, stirring until the eggs thicken and ‘present a slightly granulated appearance’.

She said it was ‘a Roman dish’.

There is a coincidence here.

Maccheroni dishes feature pasta tubes. In the mountains they had a dish called pasta cacio e ova, made using the same method for carbonara, with black pepper and cheese added to the beaten eggs. The pasta used today for this dish is usually tubetti, which has a short tube shape, but spaghetti is also preferred. The pasta dishes of Amatrice are made with bucatini pasta, a string pasta thicker than spaghetti.

As for the authenticity of carbonara, we would like to think there are two distinct versions, one that is traditional to apennine rural life (including Rome) and one that is traditional to the event that was the American liberation (Naples).

Today the choice of pasta is crucial, it should be a thin strip pasta that can hold the egg or cream-egg mixture, macaroni and penne are too thick!

The Roman recipe is simple, it is as much pasta as you like, one egg per person, a good quantity of pancetta or guanciale and as much grated cheese as you want. 

The Neopolitan recipe is only different because any type of bacon can be used, with cream to make the dish rich enough to fill empty bellies.

PRODUCE / PRODUCT: Flour / Pasta, Cheese, Bacon

RECIPE: SPAGHETTI ALLA CARBONARA spaghetti with bacon and cheese


Guanciale photo credit 

Carbonara Recipes 

Text & Carbinara Photo © Fricot Project 1998-2020

Legendary Dishes | Norwegian Buffet Breakfast

Bergensk Frokostbuffé / Lefse NORWAY Bergen Norwegian buffet breakfast featuring potato pancakes plus bacon, bread, cheese {Gamalost, Gudbrandsdalsost, Jarlsberg, Pultost, Ridder, Snøfrisk}, crackers, eggs, herrings, pickles and more

Once apon a time travellers on Norwegian Railways sleeper trains were handed special tickets by the train chief.

‘These are for your breakfast, go to the hotel across from the station,’ the chief would explain to bemused travellers.

The sight on arrival in the grand hall of the grand hotel was a grand breakfast, an assortment of hot and cold foods that had no rival anywhere in the world.

Sadly this tradition has lapsed. On the sleeper trains between Oslo, the capital of Norway, and Bergen, Stavanger and Trondheim and between Trondheim and Bodø in the far north, a modest breakfast is served onboard.

The grandoise buffet breakfasts are becoming a thing of the past, but some hotels are clinging to tradition by presenting modest grand buffets.

Think of every possible breakfast food that is served across Europe, add the Norwegian love for loaves and fishes, cheeses and crispbreads, bacon and eggs, pickles and potatoes, and then something you never imagined.

Cheeses - selection of Brunost, Gamalost, 
Gudbrandsdalsost, Jarlsberg, Norvegia, 
Pultost, Ridder, Snøfrisk
Eggs - boiled, fried, poached
Fish - Klippfisk (cod), Lutefisk (lyed cod or ling), 
Sild (herring)
Leverpostej (liver paste)
Potato Flatbread (Lefse below)
Smoked Bacon, grilled to a crisp
Smoked Salmon, served on Lefse or Toast
Potato flatbreads

Lefse – 1

Traditional lefse is made with potatoes and rye flour.

1 kg potatoes, cooked whole, peeled, mashed
330 g rye flour
25 g butter
25 ml sour cream

Add flour to warm potatoes, form into a loose dough, leave overnight.

On a floured surface, roll dough as thin as possible without breaking it.

Fry in oil in a frying pan or dry on a hot griddle, turning constantly to prevent the surface burning.

Place on a plate, spread with butter-cream mixture, fold, cover with a teatowel.

Lefse – 2

This is a modern version.

1 litre milk
500 g pastry flour
500 g potatoes, cooked whole, peeled, mashed, cooled
125 g lard
125 g unsalted butter
30 ml sour cream
2 egg yolks
Butter, for spreading

Bring butter, lard and milk slowly to the boil, pour into a large bowl, sieve and stir in the flour followed by the potatoes, cream and finally egg yolks. Fold onto a floured surface, knead into a soft dough.

Cut dough into equal pieces, roll into thin rounds. Dust each round with flour and stack until the dough is used up.

Shake the flour off, fry in oil in a frying pan or dry on a hot griddle, turning constantly until the flatbread is crispy.

Place on a plate, spread one half with butter, fold twice, cover with a teatowel. Repeat with each round.

Breakfasts of Europe



Legendary Dishes | Welsh Breakfast

Bacon, cockles, eggs and laverbread – the breakfast of Wales.

Bacon and eggs are a traditional breakfast throughout Europe, cockels and laverbread less so.

In south Wales the sands stretch the length of the Gower peninsula. This is the cockel shore, and the place of laver.

Laver is a soft purplish sea vegetable found around the coastlines of Britain and Ireland, picked from rocks at low tide.

It is thoroughly washed in two changes of water, drained, cooked and sold dried or fresh.


Laverbread Breakfast


400 g laver pulp
100 g oatmeal

8 slices smoked back bacon
4 pork sausages

Combine laver pulp and oatmeal, shape into 5 cm wide, 2 cm thick cakes.

Fry bacon, remove, allowing fat to drip into the frying pan, keep warm.

Bring heat up, wait until the bacon fat is starting to smoke, then fry the laver cakes, two minutes each side.

Serve with bacon, sausages and poached (or fried) eggs … And fresh cockles.

Of course without the laver pulp and oatmeal this is a difficult breakfast to make, so we recommend you take a trip to Wales, where the food culture is one of the hidden delights of Europe. More soon.

Note: Laverbread can be brought online.